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Cold Curried Shrimp With Cold Rice And Chutney

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  Shrimp 3 Pound
  Long grain rice 1 Pound
  Apples 4 Medium, peeled, cored and sliced
  Onions 2 Large, chopped
  Celery stalks 6 , chopped
  Butter 1⁄2 Cup (8 tbs)
  Flour 4 Tablespoon
  Curry powder 4 Tablespoon
  Chicken broth 4 Cup (64 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Chutney 1 Can (10 oz) (Or 1 Jar)

Boil shrimp.
Shell, devein and refrigerate.
Cook rice until fluffy and cool.
Cook apples, onions and celery in 6 tablespoons butter until soft and brown, about 10-15 minutes.
Add 2 tablespoons butter and 4 tablespoons flour mixed with curry powder.
Stir in hot chicken broth and simmer for 30 minutes.
Place mixture in a blender a little at a time until mixture is completely liquified.
Add cream and stir well.
Place rice on luncheon plates or dinner plates, and pile with shrimp.
Pour sauce over shrimp, reserving part for a sauce boat.
Accompany with chutney.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5374 Calories from Fat 1454

% Daily Value*

Total Fat 165 g254.5%

Saturated Fat 88.1 g440.7%

Trans Fat 0 g

Cholesterol 2443.4 mg814.5%

Sodium 6061.7 mg252.6%

Total Carbohydrates 627 g208.9%

Dietary Fiber 50 g200%

Sugars 97.8 g

Protein 338 g676%

Vitamin A 320.6% Vitamin C 255.1%

Calcium 142.9% Iron 330.6%

*Based on a 2000 Calorie diet

Cold Curried Shrimp With Cold Rice And Chutney Recipe